Best 8 Christmas Sugar Puffs Recipes

SUGARED CORN POPS RECIPE

Steps:

• Preheat oven to 200°/95°C. Spray a rimmed baking sheet with nonstick cooking spray or use a silicone baking mat. Measure out the corn pops and place them in a large bowl. Set aside.
• In a medium saucepan, heat sugar, butter, corn syrup and water over medium heat until it begins to bubble, stirring regularly. Then boil for 4 minutes, stirring constantly. Remove from heat and stir in the vanilla.
• Pour the syrup mixture over the corn pops and stir gently for a few minutes to coat. Transfer corn pops to the prepared baking sheet and spread them out evenly. Bake for 10 minutes. Let cool, then break apart the pieces and serve.

SUGARED PUFFS

Steps:

• Preheat the oven to 400 degrees. Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
• For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds.
• Add the flour and whiz for 5 to 8 seconds, just until smooth.
• Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.
• Bake for 35 minutes, until the puffs are deep brown.
• Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.
• Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack.

SOFT SUGAR COOKIE PUFFS

Steps:

• In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed., Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

CLASSIC CREAM PUFFS

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
• Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

CROQUEMBOUCHE

Steps:

• For the Cream Filling: Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom.
• Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to a simmer, then cover and remove from the heat.
• Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl until smooth.
• Remove the vanilla pods from the milk. Gradually whisk one-third of the warm milk into the egg mixture.
• Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 6 minutes. Continue boiling until the mixture is custard-like, 3 minutes.
• Remove the pan from the heat. Slice the butter into pieces and whisk into the custard, then stir in the gelatin mixture.
• Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tablespoons hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso.
• Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla creams and refrigerate until cold and firm, at least 2 hours.
• When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling.
• Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand.)
• For the Pastry Puffs: Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees.
• While the fillings chill, make the pastry puffs: Preheat the oven to 450 degrees. Bring 1 1/2 cups water, the butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt the butter.
• Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly.
• Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed.
• Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total).
• Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool.
• To Assemble: Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower.
• Make the caramel: Mix the sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes.
• Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking.
• Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid). Be careful-the caramel will still be hot!
• Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until soft, 45 seconds.
• Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper-the next step can be messy.
• Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide two spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base.
• To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates.

CREAM PUFF CHRISTMAS TREE

Steps:

• In a large saucepan, bring water and butter to a boil over medium heat. Add flour and salt; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. continue beating until mixture is smooth and shiny., Drop by rounded teaspoonfuls 2-in. apart onto greased baking sheets. (You will need about 62 puffs to make the tree.) Use a moistened finger to smooth any peaks., Bake at 400° for 30-35 minutes or until golden brown. Transfer to wire racks to cool., For filling, in a large bowl, beat cream until soft peaks form. Gradually beat in sugar and rum extract if desired until stiff peaks form., Insert round tip #7 into a pastry or resealable plastic bag; fill with the whipped cream. With a sharp knife, cut a small slit in the side of each puff. Insert pastry tip into slits; fill each puff with whipped cream. Refrigerate for up to 2 hours., For icing, combine confectioners' sugar and enough cream to achieve desired consistency. Stir in food coloring if desired., To assemble tree: Separate puffs according to size and shape, choosing the flattest ones for the bottom layer and the smallest ones for the top. Spread the bottom of 18 puffs with icing. Place on the serving platter, forming a 9-in.-diameter solid circle. , For the second layer, spread icing on the bottoms of 18 puffs, then position above the space of the base layer of puffs. , Continue building tree in this manner using about 14 puffs in third layer, about seven puffs in fourth layer, about four puffs in fifth layer and one puff on top., To decorate: Insert round tip #7 into a pastry or resealable plastic bag and fill with remaining icing. Drizzle over tree. Trim with cherries if desired., The completed tree may be loosely covered with plastic wrap and refrigerated for up to 2 hours. Just before serving, dust with confectioners' sugar if desired.

CINNAMON SUGAR PUFFS

Steps:

• Cream 1/4 cup butter and 1/2 cu p suagr till light and fluffy; beat in egg and lemon peel.
• Sift together dry ingredients; add to creamed mixture alternately with milk.
• Fill 2-inch muffin pan 2/3 full.
• Bake at 375 F for 15 minutes.
• While hot, dip muffins in melted butter then roll in sugar and cinnamon mixture.

CHRISTMAS SUGAR PUFFS

Steps:

• Mix all ingredients together.
• Roll into teaspoon-sized balls.
• Roll in colored sugar. Place 2 inches apart on baking sheet as they spread out.
• Bake at 350 degrees for 9 minutes.
• Carefully remove to cooling rack. Cookies puff up as they bake but flatten as they cool.